Grandma’s Apple Strudel Recipe

apple strudel

My Grandma Roth knew a thing or two about feeding a family on a Shoestring Budget.  She was the mother of eight kids, and famously scolded my mom once for paying full-price for bananas for Grandpa while she was in the hospital (“but Patty, they were 29¢ a pound at Save-a-Lot!”).

I learned a lot about frugal living from her, and a lot about cooking too–simple, delicious homemade food, and she always had something sweet to share when someone dropped by.  Usually it was cookies, but if you were really, really lucky it might be Apple Strudel.  Here’s her recipe–it’s easy to double (or triple…or quadruple…), and stores great in the freezer.  When you need something for company or to take to a party, pull one or two out of the freezer, throw them in the oven, and you’ve got an impressive homemade dessert in a matter of minutes!  I usually make a dozen of them after we go apple picking, and they last me through the busy holiday season.

Grandma Roth’s Apple Strudel Recipe (makes 3 strudels)

  • 2 cups flour
  • 1/2 cup butter or margerine
  • 3 egg yolks
  • 2 T vinegar
  • 1/4 cup water
  • 3 cups diced apples (about 3 medium-sized, in approx. 1/2 inch pieces)
  • 3 T flour
  • 9 T sugar
  • cinnamon

Use a food processor or pastry blender to cut the butter into the flour.

Separate eggs–pass the yolks between the two halves of the shell, allowing the whites to drain into a separate bowl–or use an egg separator.  (I doubled the recipe, so 6 yolks).  Use a fork to mix the vinegar and water into the egg yolks.

Blend the liquid mixture into the flour mixture until a dough forms.  Cover and refrigerate dough for several hours (at least four) or overnight.  The dough is much easier to work with after it’s refrigerated.

Form the dough into a log on a floured surface.  Divide into three equal-sized pieces.

Roll each piece into a large rectangle, about 10 x 15 inches.  For each strudel, sprinkle 1 T flour, 3 T sugar, and 1/2 tsp (a few shakes) of cinnamon.

Arrange 1 cup of apples along the long side of the rectangle…

…and roll up tightly…

…tucking in the edges as you roll.

Place on an ungreased cookie sheet, seam side down, and bake at 375° for 45 minutes.  After baking, dust with powdered sugar and cut diagonally to serve.

If you want to freeze for later use, wrap them in heavy-duty foil, and freeze on a cookie sheet.  (Once they’re frozen solid you won’t need the tray)  To bake, remove from the freezer, unwrap, place frozen strudel on a cookie sheet, and bake 375° for 45-50 minutes, until golden brown.

Perfect timing for this deal, with Apple Pickin’ Season in full swing!  Amazon has an Apple And Potato Peeler, Corer, and Slicer on sale right now for jut $12.99.  It ships free with a purchase of $30 + or with Free 2-day shipping if you’re a Prime member.  I have one similar to this, and I love it for making apple crisp, apple pie, and all my other favorite apple recipes.

Need more apple recipes?  Check these out:



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  1. Amy says

    This looks amazing! I have been looking for good recipes to make and then give as gifts to my friends at work. This will be a wonderful addition!

  2. Pat Roth O'Neill says

    Thanks, Meg, for the recipe in tutorial and the warm tribute to Mom and Grandma. She taught us so much about loving our familiies through her example. I plan to make this tomorrow. Love, Mom

    • Megan says

      Unbaked! :) After assembling, just wrap them in foil and lay them flat to freeze. I freeze mine on a cookie sheet till they’re hard, then they just hang out in the freezer until I’m ready to bake them. When you need them, just unwrap the foil, slap the frozen roll on a cookie sheet, and bake at 375 for 40 minutes–easy peasy last-minute dessert!


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